Mushroom dumplings

Mushroom dumplings

Category: Dishes from cereals and flour products

Ingredients
Milk	500ml
Semolina	100gr
Mushrooms	200gr or 1 can
Onion
Flour	On demand
Egg

Cooking method

• I saw yesterday in the book, it describes that they served mushroom dumplings, so I wanted to, I ran to Angela, she advised me to take the recipe as a base, which I did.

• Semolina with meat (ang-kay)

• My dumplings looked unsightly, but delicious.
• So we cook semolina porridge. My semolina turned out to be 90 grams, I could not find what to replace. Therefore, the porridge turned out not as cool as it should be.
• We fry onions and mushrooms, I had champignions from a can, then we break everything in a cobine or a blender.
• I did it in my kitchen car.
• We combine mushrooms and porridge. Salt, pepper.
• 
• Everything is clear here.
• Add the egg and knead the dumpling dough. Here I made a mistake, and the porridge was not so steep, and I had to take half the egg.
• The dough was a little thinner than necessary. I should have added some flour to me.
• 
• We put a pot of water on the stove, as the water boils, we begin to mold the dumplings.
• I experimented with two spoons, one large for ice cream and one small.
• 
• Both options turned out well, big is better, because you can take more in your mouth))))
• I also continued the experiment and fried it like zraz in a pan, having previously rolled it in flour.
• 
• Despite the unpretentiousness, it turned out delicious.
• But the next time I add flour, the dumplings will be more stable.
• Maybe someone can use this idea of ​​dumplings with mushrooms.

Good day! Thank you so much for the great idea, there are a lot of mushrooms this year! I wonder: is it possible to do only with flour without semolina? In the near future I will try and I will definitely share the cooking results😍😍😍.

[inp]

inp, I think yes. I also thought to make a regular dough for dumplings and put mushrooms there. It will be delicious too. And if the mushrooms are still real, spiritually minded, then in general beauty!

Well, you and a meteor! Just talked, and you're already with the dumplings. I think it's delicious. And if the sauce is still with them or just sour cream, then it's generally good. Ira, you could have made cakes from semolina dough, put mushrooms inside and cook. But I understand that you did not have enough decoy.

I wonder: is it possible to do only with flour without semolina?

Of course it is possible. Only semolina is also made from wheat. By and large, there is no difference, as for me)

[Lerele]

Lerele, the idea will definitely come in handy, as I did not imagine "stuffed" mushroom dishes, I just missed something in my life, I will try it in my own way (low-carb), for the idea, thanks!

[ang-kay]

ang-kayI wanted so much, I wanted so much that I just couldn't
They turned out to be very tender, next time I will add flour, the dumplings will be more stable. That is, I decided to use semolina and flour in half.

I also thought about making a mushroom sauce, but there were no more mushrooms, so I ate them with sour cream.

And I also half thought that I could make dough with mashed potatoes, I have a recipe with potato dumplings somewhere, so you can add mushrooms to them with sauce mmm



Mandraik Ludmilathanks for the praise

Well, you generally have a cult of potato dumplings there (if I incline correctly). At first I thought that this huge potato is served as a side dish. It turned out to be dumplings. But to be honest, I didn't like it. Apparently mashed potatoes are smashed with a blender and they are some ... I can't even find a word.
In general, potato dumplings are a classic)

next time I'll add some flour,

If there is enough decoy, then they will not be more stable with it. And there, as you decide)

[ang-kay]

ang-kay, these are called cleats, so big round. They are given with cabbage and meat
I'm not very much of them either, they are slimy to me.There is starch inside. This is not a clean potato.
They are also made with filling, often with liver.
We have one tent at the Vainakhtsbazar, there are these klezes with liver and sauerkraut, so there is always a line behind them. This is so tasty, I wait for these klezes for a year, then I drive them there every other day. I am full for the year ahead. Here is a photo I found


That is, it also depends on the cooking, we came across quite tasty ones, but sometimes they are straightforward.

And my dumplings kept their shape, did not fall apart, but they were so soft,
So I'll try with flour. And the taste is very good.

they are slimy to me

Exactly. Our translator said that everyone eats them with pleasure. He said that at first he himself did not eat when they moved to Germany. And now he likes it. I tried in one place where we were taken to dinner, and could not eat. All the meat was delicious, but I didn't like the cabbage either.

[ang-kay]

ang-kay, well, everything is different here, cabbage is made differently, and such as klez, spetzle, ravioli are all served as a side dish.
I do not always order klezes, where I know what is delicious, I take them. At home, too, rarely, although the dough for klez is sold ready-made, but it is so strange, you can feel starch right when cutting.

Thanks for the dumplings! Although we have few mushrooms, I will find where to apply it.
And the klezes are spouted zeppelins, it seems to me, only not of such inhuman dimensions as in Lithuania

[Ikra]

Ikra, Thank you!!
In general, it was just like an idea, I already thought of it with just flour and potato dough.
And there are more klezes

it's called klez,

Ir, and we have these knödel. I like. Especially with cabinets ..

Here is a photo I found

Well, the photo shows that they are not snotty slimy. And those are straight ... brrr